Salads
This Bangladeshi chicken cashew nut salad brings crunchy nut harmony and tangy yogurt zing to your table with bold flavors and perfect textures.
The recipe starts with marinated, grilled chicken that stays juicy and tender, then combines it with a mix of toasted cashews, crisp vegetables, and a creamy yogurt dressing infused with traditional spices.
What sets this dish apart is the balance—each bite delivers a satisfying contrast between the protein's richness and the salad's refreshing crunch.
The foundation of this salad lies in its technique: tempering the spices in ghee creates deep, aromatic layers that elevate every ingredient, while the cashews are toasted to perfection for maximum crunch. The yogurt dressing, tangy and cooling, ties everything together with a hint of garlic and cumin.
This isn’t just a salad—it’s a complete dish that can stand alone or pair beautifully with warm flatbreads like roti or paratha for a traditional Bangladeshi meal experience.
What makes this recipe special is how it transforms simple ingredients into something extraordinary. The chicken, marinated in a blend of yogurt and spices, develops a smoky, savory depth when grilled, while the cashews add a satisfying crunch that cuts through the creamy dressing.
The result is a dish that’s restaurant-quality at home, with layers of flavor that keep coming back to you with every bite.
Perfect for weeknight dinners or special occasions, this salad is versatile and foolproof—ideal for those who love bold flavors and textural contrasts. The preparation is straightforward, but the result is anything but ordinary. Ready to bring a taste of Bangladesh to your kitchen? Let’s get started.
Ingredients for chicken cashew nut salad recipe bangladeshi
Crisp vegetables, marinated chicken, and toasted cashews create this restaurant-worthy Bangladeshi dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Skinless, cut into bite-sized pieces |
| Plain Yogurt 🥛 | 1 cup | Full-fat Greek yogurt preferred |
| Raw Cashews 🥜 | 1 cup | Unsalted, toasted until golden |
| Red Onion 🧅 | ½ whole | Thinly sliced, white and light red rings |
| Cucumber 🥒 | 1 whole | English type, peeled and diced |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, seeds removed |
| Ghee 🫒 | 2 tbsp | For tempering spices |
| Ground Cumin 🌿 | 1 tsp | Toasted for enhanced aroma |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Green Chilies 🌶️ | 2 whole | Slit lengthwise for heat |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Granulated Sugar 🍯 | 1 tsp | For yogurt dressing balance |
The chicken breast is the foundation—look for plump, uniform pieces at the butcher counter or pre-cut packages. If using whole breasts, butterfly them to ensure even cooking. For the yogurt, full-fat Greek yogurt provides the ideal creamy texture, though regular plain yogurt works in a pinch. The cashews must be toasted to perfection—medium heat for 5-7 minutes until golden and fragrant. Store-bought toasted cashews lack that fresh crunch, so skip them. Red onions should be vibrant and crisp, with no soft spots—cut them just before adding to the salad to prevent wilting.
No ghee on hand? Substitute with neutral oil like avocado or grapeseed oil, though the flavor won't be as rich. Fresh cilantro is non-negotiable here—dried oregano at half the amount won't replicate that bright, citrusy note. The green chilies can be swapped for red chili flakes at one-third the amount if you prefer milder heat. For the cucumber, English cucumbers have fewer seeds and thicker flesh, but any variety works if peeled. The yogurt dressing benefits from a quick 10-minute rest before serving to let flavors meld—trust me on this.
Store the marinated chicken in an airtight container with the marinade for up to 24 hours in the fridge. Toasted cashews keep their crunch for 1 week in a sealed container, while fresh cilantro lasts 5 days wrapped in damp paper towels. The yogurt dressing can be made 1 day ahead—the flavors deepen over time. For meal prep, assemble the salad just before serving to maintain crispness. Leftovers keep for 2 days refrigerated, though the texture may soften slightly.
Why You'll Love This Recipe
- No-Cook Crunch Ready: I swear by this when I’m too tired to cook—just shred the chicken (raw or leftover), toss it with yogurt, and the raw cashews add that perfect texture without any heat. The red onion gives it a sharp bite that cuts through the richness, and cucumber keeps it light.
- Tangy Creamy Magic: That yogurt base isn’t just dressing—it’s the star. The cashews soak up the garlic and lemon (trust me, add it) while the yogurt keeps everything luscious but not heavy. It’s the kind of flavor that makes you eat it straight from the bowl, no plates needed.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The chicken stays juicy for days, the cashews keep it interesting, and the cucumber stays crisp if you add it last. Honestly, my coworkers think I’m a meal-prep genius, but it’s just this one bowl sitting in my fridge.
- Budget-Friendly Protein: Chicken breast is cheap in bulk, and raw cashews stretch farther than you’d think. I’ll be real: it’s not fancy, but it’s solid food—no takeout splurges, no last-minute grocery runs. Plus, the leftovers taste just as good cold the next day.
Step-by-step instructions for Bangladeshi chicken cashew nut salad
Here's how to assemble this vibrant salad with perfectly balanced textures and flavors.
Prepare the Chicken and Toast the Cashews
Cut the 1.5 lb boneless chicken breast into ½-inch bite-sized pieces and season generously with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons ghee in a skillet over medium-high heat until shimmering. Add the chicken and cook for 8-10 minutes, stirring occasionally, until the pieces are fully cooked through and golden on the edges. Remove from heat and set aside to cool.
In a dry skillet over medium heat, toast the 1 cup raw cashews for 3-4 minutes, stirring constantly, until they turn a rich golden color and release their nutty aroma. Watch closely—they burn quickly. Transfer to a plate and let cool completely before chopping coarsely with a knife.
Create the Yogurt Dressing and Temper the Spices
In a mixing bowl, combine the 1 cup plain yogurt, 2 tablespoons lemon juice, 1 teaspoon granulated sugar, 1 teaspoon ground cumin, and 4 minced garlic cloves. Whisk until smooth and set aside. The sugar helps balance the yogurt's tanginess while the cumin adds earthy depth.
In the same skillet used for the chicken (with any remaining ghee), add the 2 slit green chilies and cook over low heat for 30 seconds until fragrant. Immediately pour this spiced ghee over the yogurt mixture and whisk vigorously to combine. This step infuses the dressing with smoky heat.
Assemble the Salad Components
Thinly slice the ½ whole red onion into rings, separating the white and light red portions. Peel and dice the 1 whole cucumber into ½-inch cubes, then place both in a large serving bowl. Add the cooled chicken pieces, toasted cashews, and ½ cup chopped fresh cilantro. Gently toss everything together just enough to distribute the ingredients evenly.
Drizzle the yogurt dressing over the salad and toss again, being careful not to overmix. The goal is to maintain the crunch of the vegetables and nuts while allowing the flavors to meld. Let the salad sit for 10 minutes before serving to allow the dressing to penetrate the ingredients.
Final Adjustments and Serving
Taste the salad and adjust seasoning if needed. If the dressing appears too thick after tossing, add 1-2 tablespoons water to loosen it. The perfect balance should feature creamy yogurt, crisp cashews, tender chicken, and refreshing cucumber with a hint of spicy kick.
Serve immediately while the chicken is still warm and the vegetables retain their crisp texture. This salad pairs beautifully with warm naan or basmati rice, creating a complete meal that captures the essence of Bangladeshi home cooking.
Pro Tips For Making Chicken Cashew Nut Salad Recipe Bangladeshi
- MARINATE CHICKEN LONGER: Skip the 30-minute rush—let the chicken sit in yogurt for at least 2 hours (or overnight if you’re planning ahead). I used to think 30 minutes was enough, but the yogurt needs time to tenderize those breast fibers properly, especially if you’re not using a meat mallet to break them down first.
- SOAK CASHEWS 10 MINUTES: Toss raw cashews in hot water for 10 minutes before chopping—they’ll soften just enough to blend smoothly into the salad without turning into sawdust. I learned this the hard way when my first batch turned into a gritty texture that ruined the whole dish.
- SLICE ONION THINLY: Use a mandoline or knife to cut red onion paper-thin, then soak in cold water for 5 minutes to mellow the bite. Thick slices make the salad taste harsh, and skipping the soak means your mouth will regret it with every bite.
- CHILL THE SALAD: Let the finished salad sit in the fridge for at least 30 minutes before serving—it balances the flavors and makes the yogurt dressing creamier. I used to serve it immediately, and the onions always tasted raw and sharp.
Storing and reheating this dish
Refrigerator Storage
Store your Bangladeshi chicken cashew nut salad in an airtight glass container with a tight-sealing lid, dividing components if possible. Keep the cooked chicken and toasted cashews separate from the vegetables to preserve their crispness.
The salad stays fresh for up to 2 days in the fridge at 40°F or below. I always wrap the cucumber and onion slices in paper towels before storing to absorb excess moisture and maintain crunch. 🥗
Freezer Prep Tips
For longer storage, freeze the cooked chicken and yogurt dressing separately in freezer-safe bags (squeeze out air to prevent freezer burn). The chicken can be frozen for up to 3 months, while the dressing lasts 1 month.
When ready to use, thaw the chicken in the fridge overnight and assemble the salad fresh. The cashews and cilantro don’t freeze well—use them within the week for best texture. ❄️
Reheating Chicken
If storing leftovers, reheat the chicken portion in a skillet over medium heat with 1 tablespoon ghee for 3-4 minutes until warmed through. Avoid microwaving the chicken—it can make it rubbery.
For the entire salad, I recommend reassembling it fresh with room-temperature chicken and adding dressing just before serving to keep everything crisp. 🔥
Reviving Crispness
If your salad loses its crunch after storage, toss the vegetables with 1 teaspoon lemon juice and 1 teaspoon cold water just before serving. This trick refreshes the cucumber and onion while balancing flavors.
For the cashews, lightly toast them again in a dry pan for 1-2 minutes to restore their crunch. Trust me, this works like magic! ✨
Dressing Refresh
The yogurt dressing can separate after refrigeration. Simply whisk it vigorously before using, or add 1 tablespoon cold water to restore its creamy texture. If the dressing tastes too tart, stir in ½ teaspoon sugar to balance the flavors.
The dressing improves over time—let it sit at room temperature for 10 minutes before mixing to enhance its depth. 💛
Serving Leftovers
Leftovers make a fantastic next-day lunch or light dinner. Serve with warm naan or basmati rice to create a complete meal. For extra flair, garnish with extra cilantro and a sprinkle of toasted cashews to elevate the presentation.
The salad’s flavors actually deepen after resting, making it even more delicious the second time around! 💫
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breast for this recipe?
Chicken thighs work beautifully and add extra richness to the dish. Use bone-in, skin-on thighs for maximum flavor—simmer them for 15-18 minutes until tender and golden. The skin will crisp up nicely, adding a delicious crunch to contrast with the salad's textures. Just reduce the cooking time slightly if using boneless thighs.
How can I make this salad spicier?
For extra heat, add 1 extra green chili to the tempering step or include ½ teaspoon red chili powder in the yogurt dressing. For a smoky kick, toast ½ teaspoon cumin seeds separately and sprinkle over the salad before serving. If you love bold flavors, try adding 1 teaspoon finely chopped jalapeño to the dressing for a fresh, fiery twist.
What's the best way to toast the cashews for maximum crunch?
Toast the cashews in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they turn golden and smell deeply nutty. The key is patience—don't walk away! Watch closely to prevent burning, which happens quickly. For extra crunch, spread them on a baking sheet and toast in a 350°F oven for 5-6 minutes instead of using a pan.
Can I prepare this salad ahead of time?
Yes, but with a few adjustments! Marinate the chicken up to 24 hours ahead and store it in the fridge. Toast the cashews and chop the vegetables, then store them separately in airtight containers. Assemble the salad just before serving to maintain crispness. The yogurt dressing can be made 1 day ahead—its flavors actually improve with time!
What are good sides to serve with this salad?
This salad pairs perfectly with traditional Bangladeshi sides like steamed basmati rice, warm naan or roti, or cucumber raita. For a complete meal, add grilled vegetables or a simple lentil curry. The creamy, spiced flavors of the salad balance beautifully with the softness of flatbreads or the cooling effect of yogurt-based sides.